PARMIGIANO-REGGIANO / Mitica

Crumbly, crystally texture gives sharp aromas of grassy and herbaceous notes, lactic or buttery characteristics, and nutty aromas. Aged 24 months. (PRICE PER POUND) A Perfect PairingDelicious nibbled with Tupelo honey and Marcona almonds, splurge with a bottle of Civitas Pecorino for a well-rounded, Italian-themed bite. Looking for more like this?Try Sardo or Ewephoria The Full Wheel The King of Cheese! After these 90 pound behemoths come out of their molds, or "fascera" (marked with their production date and code number of the cheese house), they are set in a brine solution for at least seven days, set out to dry in the sun for seven days, and then aged for at least two years. Forever Cheese sources wheels of Parmigiano Reggiano from a premium family of carefully selected farms. Although the name controlled version is just about 800 years old, the recipe in use is attributed to Benedictine monks working in the Po Valley in around 1200. Can only be made from milk produced by cows fed